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Shawn visits Atlanta to learn about craft cocktails and world famous Georgia peaches.

Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox

Transcript

- I'm Shawn Thomas, and this is Local Flight. I show where I travel around to some of the best bars in the country to meet amazing mixologists and challenge them to create innovative cocktails using unique local ingredients. In this episode, we're picking fresh Georgia peaches for a summer cocktail. I'm in Atlanta, and it's summer here in the South, making it a perfect time to see what Georgia has to offer. Today, I'm headed to The Pinewood to meet Julian Goglia, a pharmacist turned mixologist who still has the cure for what ails ya. - Hey, man. - Happy to be here. Nice to meet you. - Good to finally meet you, man. - So, this is it! This is The Pinewood. Talk to me about your cocktail program. - We pretty try to do everything from scratch using things from around here. I went to school for pre-pharm. I worked in compounding pharmacies for six years, and it was one of those things where I kinda got nerdy about the idea of pharmacy around the Prohibition time. Ya know, kind of intertwining. During Prohibition, you could get whiskey prescribed to you. It's kind of fun to see how they overlap with the combination of those two things. It was like, what the heck am I doing? I could be doing the same thing but in a more fun situation. - Do you design most of the cocktails on the menu? - Yeah! - Can I try one of your specialty drinks? - Absolutely. The most popular drink that I've got on there is something I made called The Goonies Never Say Die. - That is a fantastic name. - A-O! - And a fantastic movie. - It's kind of like a tiki bourbon type drink that's perfect for the summer. It's a little bit of fresh lime juice. A little bit of ginger syrup that we make. The ginger syrup is literally fresh ginger juice, sugar. It's super spicy. And then one of my favorites, Falernum Rum Liqueur. And most importantly, a lot of whiskey. But usually give that a little shakeup. I think everybody's favorite part is throwing a ginger on top because everybody loves having something to eat in their cocktail. - Oh, what was that? - That's Grains of Paradise. It's a seed in the ginger family, so it's pretty aromatic. I know the French use it a lot in things like vermouths and aromatized wine. - Goonies never say die! - A-O. - Mm, this is super good. It's kind of a riff on a Moscow Mule, so you get all that heat from the ginger. Whiskey's nice and sweet and dry. Do you find yourself drawing from stories like that? Like just stories that you like when you're naming your cocktails? - It's generally something to do with, ya know, pop culture, music, things I'm into, or just something that that's fun. - So, one of the things I love doing while I'm travelling around to these different cities is trying to find the ingredient that captures where I am, the essence of the city that I'm in, and try to make a delicious cocktail with it. So, first thing that popped in my mind when it comes to Atlanta and Georgia is peaches. Is there any sort of place that you think has the best peaches? - Pearson Farms. They're phenomenal. Hands down are the best peaches in the world. - All right, well, if you are available, I say you come with me to this orchard and find some peaches for you to make a killer cocktail with. - Heck yeah. - All right, well, let's get out of here then. - Woohoo! - [Shawn] About 100 miles south of Atlanta, the Pearson family has been growing peaches for more than 120 years. Five generations later, the current owner, Al Pearson, is still growing the juicy, sweet, Georgia peach, or queen of fruits, as the locals like to call them. - This is the middle of peach season. It's good and hot and humid, and peaches like it. - Tell me a little bit about Pearson Farm. How long have you guys been here? - My great-grandfather came here and started farming around 1885. Something like that. - [Shawn] Wow. - I'm the fourth generation. My son's the fifth. Hopefully, there'll be some coming behind him. - Wow, that's great. So, it's been running in the family for a long time? - Yeah, long time. - Now, what do you look for as far as when a peach is ripe, and how do you know when it's time to go? - Well, we typically look for a yellow background color. - [Shawn] O.K. - The variety changes the amount of red color that's on a peach. Sometimes you have a peach that's red all over, and it might not be mature. But if you can find a background that's creamy than that's the right peach to pick. There's a lot of decisions to be made with picking peaches. All the way through the packing house. The graders, they grade out good ones and bad ones, so we're making a lot of decisions. - [Shawn] Yeah. Yeah? - That one. You feel it? - Yeah, sure, has a little bit of give to it. - You want to pick it up? Julian, you pick it. - Go ahead. - I'm gonna say I might want this one. - [Shawn] Good work, you're a natural. Yeah. - That is awesome. - Is it? - It's warm. You never get peaches warm like that. - [Shawn] Mm. - I dunno if you left me room. - That's a good peach. Sorry. Your wheels already spinning as far as cocktails go, or how do you think we incorporate some of these delicious Georgia peaches into it? - I might have to eat a couple more, but I'm pretty sure I'll come up with something. - All right, so then the search continues. So, curious, where do they go from here? - [Al] Well, we take these peaches from the orchard to the packing shed, and we'll separate 'em there somewhat according to ripeness. These peaches are picked today, and they might be in your store tomorrow morning. It's a good piece of fruit when you get it. You don't have to wait on it, and so that really makes a difference. It's kinda like wine, I think, that it does make a difference the soil that something is grown in, and this is good, heavy dirt, and trees like it. Peaches like it. - Yeah, ya can't top a Georgia peach. - I don't think so. - Well, I say we get these ripe peaches back to the bar. - [Al] Sounds good to me. - [Shawn] All right. - [Julian] Woo! - [Shawn] Let's get out of here. You can taste why Pearson peaches are Atlanta's favorite. I can't think of a summer better ingredient. Fortunately, Al sent us back with enough to make cocktails for days. All right! So, Al was very generous with his peaches. Do you think we have enough to make a drink? - I think at least two or three drinks. - O.K., good. - It should be super like light and refreshing. Something kinda like, a peach cup. Yeah, go and muddle a little bit of a peach in there. Say, ginger. - [Shawn] O.K. - Something to balance it out. Little lemon. And an ounce of Grey Goose. Just got the Breckenridge bitter guy in-- - Breckenridge? - I'll try a half-ounce and see how that works out. - Curaçoa? - It goes in a cup. - Trying Curaçoa? - It should come out decently spicy but not super. - Mhm! - That'd be for summer. Top it with a little soda. Chunk of peach. - Peach garnish? - Again if it's not obvious, putting a little food with somebody's cocktail definitely is not the worst idea. - No, especially not a delicious peach. - A-O. - Like a mint? Awesome. - Try this guy out. - Okey dokey, thank you very much. Cheers to you. - Yup. - And to Mr. Pearson. Mm. Yup. That quarter peach was just enough sweet. The peach actually masks the ginger. I don't get as much spice as I did in the first cocktail you made me earlier. Those bitters, I get a little vanilla, little cinnamon, little bit of black licorice. Definitely helps with the aromatics. And the Grey Goose is delightful. - Should be definitely more of the lighter, refreshing side. - It is for sure a light, refreshing cocktail. I can just see you like rocking chair on a porch on a hot summer day, throwing those. - And about three of those? - Yeah, throwing a couple of these back. - Julian, this is a delicious cocktail. It needs a name. - We'll call it, Mrs. Worley. After True Romance, the dad goes, she does, she tastes like peaches! That's what we got. - That's a great movie and a great reference. So, Mrs. Worley! - Hey-O! - Cheers! Julian, it's been a pleasure, man. I'm so happy to have you come down to the farm with me, and this is a great cocktail. You've certainly done Pearson's peaches a justice, so. - Cool. - Thanks very much. - Thanks for stopping in, seeing us. - Take it easy.